Ready in minutes, this oriental-inspired dish is great for a midweek meal - nests of egg noodles filled with fresh herbs, peanut butter and shredded pieces of turkey. This recipe is a mouthwatering leftovers idea from our Indian spiced turkey dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.
Cook the egg noodles according to pack instructions. Meanwhile, heat the oil in a wok or large saue pan over a high heat. Add the garlic, ginger and chilli, stirfry for a minute or so. Now add the turkey, red pepper and sugar snaps and stirfry for 5 minutes. Mix the peanut butter and soy together, add to the pan and stir through. Cook for a couple of minutes to warm through.
Finish by adding the noodles, spring onion and squeeze over 1/2 lime. Divide between bowls, garnish with coriander and serve with lime wedges and extra soy, if you want.
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Please note that 150g (5oz) of turkey is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.